Instructions
In a small bowl, using a fork, stir the hummus with water, oil and a pinch of salt and pepper. Taste and adjust seasoning adding a little lemon if you like.

Layer the veggies over the greens.

Scatter the mint leaves over top.

Drizzle the hummus dressing over top

NOTE: To activate the almonds, soak raw almonds for 12 hours in a bowl of cool water on the counter. Slip the skins off. They will keep up to a week in the fridge, or dehydrate them low and slow for longer storage.

For more delicous recipes from Chef Sylvia Fountaine, please visit Feasting at Home